I am a huge fan of vinegars of all sorts. I have a decent collection of vinegars ranging from Barrel-Aged Balsamic, to Rice Wine Vinegar, to your plain old Apple Cider among others. Last night, I decided to make a balsamic marinated grilled pork chop with sauteed cole slaw. Both had…you guessed it, vinegar. This is a super easy dinner to make, just allow 30 minutes for the pork chops to marinate in the balsamic mixture.
For the pork chops, the marinade goes something (I never measure) like this:
In a plastic freezer bag, add your pork chops then add
1/2 cup of balsamic vinegar
3 tablespoons of olive oil
1 table spoon of seedy mustard
1 table spoon of pureed garlic
1 teaspoon salt
Let this sit for 30 minutes and make sure to flip it over 15 minutes in so that both sides get all the goodness.
The cole slaw was simple. Most supermarkets have ready bags of cole slaw handy. I bought a bag of chopped cabbage and a bag of broccoli slaw because they didn’t have the conventional cole slaw bags handy…and I love broccoli slaw.
I added the slaws in a pan and drizzled olive oil.
Let it cook down, until it is soft…about 3 minutes.
Then add about 3 tablespoons of Apple Cider Vinegar.
A dash of salt and pepper to taste.
For something extra, I baked some small tomatoes with olive oil and kosher salt at 350 degrees while the other things were cooking. This way we felt full from the meal without having to eat carbs.
The pork chops and the slaw took approximately 6 minutes (although I cooked my chops on my Foreman Grill, so cooking times may vary).